YOUR SOLIN GENERATED RECIPE
Pan-Roasted Salmon with Steamed Broccoli and Quinoa
Pan-roasted salmon fillet served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
5 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Quinoa
2 cups Broccoli florets
1 teaspoon Olive Oil
Lemon wedge and sea salt for serving
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until the grains are translucent and fluffy.
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the fish flakes easily with a fork.
While the salmon is searing, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top the quinoa with the pan-roasted salmon and serve immediately with a fresh squeeze of lemon juice.